Appelgebak Baked Applesauce Food

BAKED APPLESAUCE

Steps:

• Place apples in a greased 1-qt. baking dish. In a small bowl, combine the sugar, cinnamon and vanilla. Sprinkle over apples. , Cover and bake at 350° for 40-45 minutes or until apples are tender. Uncover and mash with a fork. Serve warm.

EASY BAKED APPLESAUCE

Steps:

• Preheat oven to 375°F Spread butter all over the interior of a 9x13 inch baking dish.
• Peel and core apples. Cut into chunks.
• Add the apple chunks to the baking dish, along with the remaining ingredients. Toss to combine.
• Cover with aluminum foil and bake for 40-45 minutes, or until apples are tender.
• Uncover and mash with a potato masher while still warm.

THE BEST HOMEMADE APPLESAUCE

Steps:

• Combine the apples, sugar, 1 cup water and 1/2 teaspoon salt in a large pot. Bring to a simmer over medium-high heat, stirring occasionally. Reduce the heat to medium-low. Cover with a tight-fitting lid and cook until the apples are very soft, 18 to 20 minutes.
• Stir in the lemon juice and cinnamon. Let cool for 5 minutes or so, then transfer the apple mixture to a blender, filling no more than halfway. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters and pulse until smooth. Alternatively, puree in the pan with an immersion blender.
• Transfer the applesauce to a bowl and refrigerate until cool, about 1 hour. Store leftover applesauce in an airtight container in the refrigerator for up to 5 days.

APPELGEBAK

Steps:

• Butter a 10 inch round pan (2 inches deep) and line with a disk of buttered parchment; set aside.
• Position oven rack in middle of oven; preheat to 350°.
• In a bowl, stir the flour, baking powder, and salt together; set aside.
• Add butter and ¾ cup sugar to the bowl of an electric mixer and beat with paddle on medium speed until soft and light, about 3-4 minutes.
• Beat in 1 egg until smooth, beat in the vanilla and lemon zest.
• Beat in about 1/3 of the flour mixture until smooth, and then beat in another egg.
• Beat in another 1/3 of the flour mixture and then beat in the remaining egg.
• Stop and scrape the bowl and paddle, and then beat in the remaining flour mixture.
• Scrape the batter into the prepared pan and smooth the top.
• Arrange 11 of the apple quarters, core side down, on the batter, in a circle near the edges of the pan.
• Place the last apple quarter in the center of the batter; sprinkle the apples with the 2 tablespoons of sugar.
• Bake the cake until the apples have softened, about 1 hour; the batter will definitely be baked through in this amount of time.
• Cook the cake on a rack in the pan, then unmold it onto another rack and lift away the first rack and replace it with a platter; invert cake again and lift off the top rack.
• Make the glaze: stir the preserves and water together in a small saucepan; cook over medium heat, stirring occasionally, until the glaze comes to a simmer.
• Strain the glaze into another pan and place it back on the heat; allow the glaze to reduce until it is slightly sticky and no longer watery, about 2 minutes.
• Immediately pain the hot glaze onto the apple quarters, using a brush; let the glaze cool and set before serving the cake.
• Cut the cake into wedges; a little whipped cream would be good with this cake.